This document provides instructions for preparing salads and salad dressings. It begins by outlining the lesson objectives, which are to identify tools for salad preparation, classify different types of salads, cite the nutritional value of salads, prepare various salads and dressings, and properly store leftovers. Various sections define salads, describe their importance, and explain how to plate and serve them correctly. Specific ingredients and preparations are outlined for fruit, vegetable, and protein-based salads along with suitable dressings. Methods for washing and preparing salad greens are also shared.
This document provides instructions for preparing salads and salad dressings. It begins by outlining the lesson objectives, which are to identify tools for salad preparation, classify different types of salads, cite the nutritional value of salads, prepare various salads and dressings, and properly store leftovers. Various sections define salads, describe their importance, and explain how to plate and serve them correctly. Specific ingredients and preparations are outlined for fruit, vegetable, and protein-based salads along with suitable dressings. Methods for washing and preparing salad greens are also shared.
This document provides instructions for preparing salads and salad dressings. It begins by outlining the lesson objectives, which are to identify tools for salad preparation, classify different types of salads, cite the nutritional value of salads, prepare various salads and dressings, and properly store leftovers. Various sections define salads, describe their importance, and explain how to plate and serve them correctly. Specific ingredients and preparations are outlined for fruit, vegetable, and protein-based salads along with suitable dressings. Methods for washing and preparing salad greens are also shared.
Dressings Teacher: Jinky M. Labarda Presented By: Elsa Bautista Lesson Objectives: At the end of this lesson, you should be able to: 1. Identify & Prepare tools, utensils,&equipment used for salad & salad dressing Preparation (see Lesson 6); 2. Classify a salad based on its ingredients & its place in the meal; Lesson Objectives: At the end of this lesson,you should be able to: 3. Cite the nutritional values of salads & salad dressing; 4. Prepare a variety of salads & salad dressings; 5. Present Salads& salad dressings;& 6. Store salads & salad dressings properly. What is your favourite salad? Would you know how to make your favourite salad? Have you ever heard of pako (fern) Salad & pansit-pansitan salad? Do you know that this edible fern & pansit-pansitan can be picked from vegetable or ornamental gardens, fields, forests, & plantations? They grow easily in these places. Yet, despite their rare use, they contain great nutritional significance because of thepresence of vitamins & minerals similar to other plants used in salads & appetizers, such as romaine lettuce, broccoli, carrots, & tomatoes. This lesson is about salad making. It will give you insights & experiences on how to make salads. What is Salad? any of various usually cold dishes: such as. a : raw greens (such as lettuce) often combined with other vegetables and toppings and served especially with dressing. b : small pieces of food (such as pasta, meat, fruit, or vegetables) usually mixed with a dressing (such as mayonnaise) or set in gelatin. The Importance Of Salads Salad contains various types of Vitamins, calcium, folic acids, fiber and phytonutrients that helps to prevent chronic diseases such as cancer and heart diseases. It works great for the persons with diabetes and Vegetable salads keep weight down. Why is it important to eat salad everyday? You might lose weight as a result of eating fewer unhealthy foods. One of the reasons why salad is considered a healthy choice when you're aiming to maintain your weight or shed pounds is that it's chock-full of fiber—which is considered The #1 Thing To Eat Every Day To Lose Weight For Good. Nutritive Value of Salads & Salad Dressings Salad greens contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients (see Table 1). Leafy vegetables are a good choice for a healthful diet because they do not contain cholesterol and are naturally low in calories and sodium. They called this picture a “Summer Salad” Types of Salads: • A. According to Use: • 1. Appetizer Salads- These are light foods that stimulate the appetite without giving a feeling of fullness. Examples of appetizers are slices of fruits (orange, apple, grapefruit, pear), vegetables (carrots, celery, cucumber, mushroom), & seafood cocktails (shrimps, lobsters, crabmeat, fish). • 2. Accompaniment Salad- also called side salad, served with the main course of the meal, make it light (potato salad, green salad) Main course salads: large enough to serve as a full meal and contains protein ingredients, such as meat, poultry, seafood, egg, beans, or cheese (chef salad). Types of Salads: • 3. Main Course Salads- these • 4. Dessert Salads- these salads can serve as a 1- dish meal as it are generally sweet & served in contains practically all the the last course of a meal. Thus, essential nutrients-from they are considered desserts. protein to carbohydrates, fats, They are composed mostly of vitamins, & minerals,& fiber. It fresh, canned, of processed fruits has a combination of meat, & molded gelatins of varying poultry, seafood, fruits & flavors or mixed w/ nuts & dairy vegetables, dairies, gelatin, products. &/or macaroni salad, fruit salad, fish salad, stuffed green peppers, & stuffed tomatoes. The Best Way to Serve Salad • The salad is an essential part of most fine meals, acting as a complement to the main dish. It is not uncommon to find a salad of leafy greens or other light vegetables alongside meat dishes, breads and soups. Although fine etiquette once dictated that the salad be served after the main course and before the dessert, this rule has been less stringently followed in modern times. Choose the route that works best for your meal and for your guests, and allow for flexibility to make sure everyone has a good time. Rules on How We can make a Salad: • Step 1 • Prepare your salad in a large serving bowl. Choose a bowl that matches the ambiance and mood of your meal. A wooden salad bowl is popular with some people, but porcelain is an equally acceptable option. Make sure your salad is properly tossed before putting it on the table so any seasonings are well distributed through the greens. • Step 2 • Place an individual salad bowl next to every guest's main dinner plate. In less formal settings, such as a family meal, the main course will often share the plate with the salad. This is entirely acceptable if it fits the environment you want for your meal. Rules on How We can make a Salad: • Step 3 • Serve the salad after the main course and before dessert. This tradition of serving the salad after the main dish is rooted in the idea that salad helps you digest your meal. However, if you are more accustomed to eating a salad before your main course -- either because you've always done it that way, or because you want to make sure you and your guests get in your greens before your potatoes -- this is perfectly acceptable. • Step 4 • Place two large serving utensils in the main salad bowl so guests can serve themselves by filling their salad bowls or adding the greens to their main plates. The serving utensils can be two large forks or spoons designed for salad serving. You can purchase these to match your main salad bowl and even purchase your entire salad-serving apparatus in one kit. Rules on How We can make a Salad: • Step 5 • Make dressing available for those who would like extra or if you choose to have your guests season their own salads. Place either bottles of dressing, in the case of an informal meal, or dressing in serving dishes, for a dressier occasion, by the main salad serving bowl. Have a variety of tastes available to match the kind of salad you have made. According to Ingredients Used: 1.Fruits- These include combinations of fruits with dressings like cream, condensed milk, and cheese. According to Ingredients Used: 2. Vegetables- most popular are potatoes & raw vegetables like lettuce, cabbage, carrots, celery, onions, tomatoes, etc. According to Ingredients Used: 3. Protein Foods- consist of meat, fish, or poultry, which are the main ingredients,plus some vegetables & dressings. Some Ingredients for Salads A. Fruit Salads Dressings For Fruit Salads Cream & Condensed Milk Cooked dressing(Milk,pineapple juice,egg yolk,sugar,cornstarch for thickening) Juice of fruit cocktail,sugar,cream(cooked & thickened w/ cornstarch Mayonnaise, & Cooked Dressing Plating and Serving of the Salad Glass salad bowl w/ ornate designs, arranged in individual fruit cups and topped w/ cooked dressing & a cherry on top, arranged in young buko shell, topped w/ grated cheese, salad bowl lined w/ lettuce leaves, lettuce cup or avocado shell, watermelon shell/ rind B. Vegetable Salads Ingredients 1. Shredded & blanched cabbage, shredded carrots, minced onion, crushed pineapple, raisins 2. Boiled & diced potatoes, chopped celery, sweet pickle relish, pineapple tidbits 3. Eggplants grilled & chopped, sliced fresh tomatoes, sliced onions 4. Sliced ampalaya ( seeds removed), chopped fresh tomatoes, chopped white onions 5. Lettuce (Iceberg or Romaine), sliced cucumber, shredded carrots, minced onions, cubed cheese, whole corn ( canned) Dressings for Vegetable Salads Mayonnaise, vinegar mixed with fish or shrimp bagoong, French dressing or vinegar, salt, sugar, and ground pepper, Thousand island dressing Plating and Serving of the Salad Can be placed in custard cups or in small crystal bowls. Crystal bowl lined w/ lettuce. Can be placed on a native platter lined w/ banana leaves. The dressing is placed in a native or ceramic bowl. Wooden salad bowl lined w/ fresh banana leaves. Salad bowl lined w/ lettuce. C. High-protein Salads Ingredients 1. Cooked and diced chicken, celery, pineapple tidbits, onions, pickles 2. Steamed and diced or canned tuna, potato, celery, carrots, pineapple tidbits 3. Hard-boiled and sliced egg, potato or macaroni, celery, pickle, pineapple tidbits, onion Dressings for High- protein Salads Thousand island dressing Mayonnaise Plating and Serving of the Salad All salads can be served in a lettuce cup, lettuce-lined salad bowl, or lettuce-lined individual salad cup or bowl. Methods of Preparing Salads 1. Separate leaves manually in a bowl or a chopping board using a paring knife. 2. Trim off blemishes, dark spots, wilted parts, decaying parts, and tough parts. 3. Wash thoroughly one by one under running water or immerse in a bowl of clean water. Drain in a colander. 4. Wash again in another bowl of clean cold water, allowing leaves to soak in cold water for a minute or two. 5. Shake each leaf lightly to drain. 6. Wrap in a fresh towel or place in a colander. Chill for 30 mins to 1hr to keep them cold & crunchy. 7. Another technique is to immerse the leaves in very cold water for a few mins, drain them throughoutly & carefully, then cut & mix or top them w/ dressing. Serve immediately. Tips in Preparing Salads 1. Make the salad dressing. 2. Season your greens. 3. Use a mix of greens for varied texture and flavor. 4. Mix in fresh herbs. 5. Think beyond the leafy greens. 6. Don’t fear the fat. 7. Dress it before you plate it. End!!!!!